Spiced Sugar Cookie Cutouts
A reliable cutout cookie shouldn't fight you. This dough is meant to be rolled, cut, and baked until the edges just begin to show a golden outline, locking the spices into a sturdy, buttery crumb.
Control the temperature of your butter.
If the butter is too soft when you cream it, the cookies will lose their shape in the oven. Work with butter that has been out for only 15 minutes, so it still retains a slight chill.
- stand mixer or hand mixer
- rolling pin
- baking sheets
- parchment paper
- cookie cutters
- plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 tspbaking powder
- 1/2 tspsalt
- 1 tbspground cinnamon
- 1/2 tspground ginger
- 1/4 tspground cloves
- 1 cupunsalted butter, slightly cool
- 3/4 cupgranulated sugar
- 1large egg
- 1 tspvanilla extract
Roll between parchment
Roll the dough between two sheets of parchment paper to avoid adding extra flour, which toughens the final texture. This also allows you to move the thin sheet of dough directly to the fridge without tearing it.
The method.
Mix dry ingredients
Whisk the flour, baking powder, salt, cinnamon, ginger, and cloves in a bowl. Set aside.
Cream butter and sugar
Beat the butter and sugar on medium speed for three minutes. You are looking for a pale, aerated consistency, not just a combined paste.
Add liquids
Add the egg and vanilla. Mix until just incorporated, scraping the sides of the bowl once.
Combine
Add the flour mixture to the butter in two parts. Mix on low until the dough just comes together into a shaggy mass.
Chill
Divide the dough into two discs. Wrap them in plastic and refrigerate for at least two hours.
Roll and cut
Roll the dough to an even 1/4 inch thickness. Cut your shapes and place them on a parchment-lined tray. Freeze the shaped cookies for 15 minutes before baking.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies are done when the edges are set and just barely starting to turn golden.
Other turns to take.
Citrus Infusion
Rub two tablespoons of orange zest into the granulated sugar before creaming it with the butter.
Dark Spice
Replace two tablespoons of the granulated sugar with dark molasses for a deeper color and earthier chew.
When it doesn't go to plan.
If the dough becomes too soft while cutting, slide the baking sheet into the freezer for five minutes to firm it back up.
Bake cookies of similar sizes together on the same tray to ensure even browning.
Let the cookies cool completely on the tray for five minutes before moving them to a wire rack to prevent breakage.
The ones that keep coming up.
Why did my cookies spread?
The dough likely got too warm. Keep your butter cool and don't skip the final 15-minute chill in the freezer before they hit the oven.
Can I re-roll the scraps?
Yes, but only once. Re-rolling incorporates more flour into the dough, which makes the second batch tougher than the first.
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